Banana Wholemeal Waffles with Dried Apricot and Cranberry Sauce - Chef Recipe by Kim Brennan
From The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen (Clearview,...
325 g beef fillet
1/4 bunch of shallots, tip only
1/4 bunch of basil, leaves only
50 g red onion, thinly sliced
2 punnet cherry tomatoes, on the vine in groups of 3
75 g red cabbage thinly sliced
2 cucumber diced
100 g baby spinach
2 baby cos
75 g marinated Kalamata olives
100 g feta cheese
Charring the Beef Fillet:
Get the char-grill very hot. Rub the beef fillet with oil and a pinch of seasoning.
Grill on each side only turning once. We are aiming for a rare fillet so depending on the thickness time will vary.
Thinly slice the tops of the shallot, pick the leaves from the basil, then slice the onion.
Cut 1/2 the cherry tomatoes, keep the other half on the vine in groups of 3.
Thinly slice the red cabbage, dice the cucumber and prepare the baby spinach and tear the baby cos. Wash and chill the leaves.
Use good quality olives and feta cheese.
Add the salad items in a bowl and gently toss.
Slicing the beef fillet:
Once you have seared the beef fillet, and it is well rested, slice into thin salad appropriate slivers.
Place the slices in a separate bowl and add the Attilios Italian Classic marinade and fold the fillet through. The marinade is designed to be added last, and you can use the juice and marinade left in your bowl to drizzle over the finished salad.
Place the mixed salad onto a Santo Alessi recommended white large bowl and position the desired beef fillets on top. Drizzle the marinade from your bowl over the fillet and finish with crumbled feta and olives.
Credits: AGFG Resident Chef, Shawn Sheather
Photo Credits: AGFG Resident Chef, Shawn Sheather